Tuesday, May 06, 2014

I just baked a batch and had to dig out this recipe from the depths of Nami-Nami and share this with you again :) The post is actually from 2007, the photo below from 2009. They are still my very favourite rhubarb muffins!!!

We are still enjoying the rhubarb bounty. Here's a recipe for really moist rhubarb muffins that I made twice last week. Firstly, they were served at a 'girly' housewarming/birthday party last Thursday, attended by all my aunties (that's three maternal and one paternal), my parents (my dad was unable to attend the 'real' birthday party on a previous weekend), as well as some of my first cousins (not all 11 though:). Instead of birthday cake, I made lots of these rhubarb muffins that day, served as a pyramid on a cake stand. Very pretty!! But in the midst of all the buzz and excitement, we forgot to take a picture. Not that it mattered much, as it gave me a good excuse to make these very same muffins again on Sunday.

These muffins, let me tell you, are the moistest muffins you'll make. They're so moist, that even if you eat them on the following day, they taste like they're freshly baked. Delicious!

Whisk eggs with sugar until pale and frothy.
Mix the dry ingredients. Add to the egg mixture together with sour cream and melted butter. Fold in the rhubarb.
Fill 12 hole muffin tray (they'll be pretty full, as rhubarb gives a lot of bulk initially, but shrink while the batter rises), sprinkle with cinnamon and demerara sugar
Bake at 225 C for 13-15 minutes, until muffins have risen and turned golden brown.
Cool a little before serving, as the rhubarb pieces can be very hot!

28 comments:

i'm definitely going to make these! i am such a rhubarb addict... and i haven't had much luck with recent tries at muffin baking. so many recipes use tons of oil whereas your sour cream seems to be a light and healthy alternative!

Susan - well, what about me making another batch for your birthday and then eating them as a celebration of your special day? A rhubarb crumble, a rhubarb & marzipan cake, and some other recipes are on their way:)

Helen - Sunday brunch would be a great showcase for these muffins indeed!

Joey - well, I guess you could use apples (though then you can just make my apple muffins). Gooseberries would be a good alternative, too, though they're probably not too easy to find in your part of the world either?

Gracianne - I'm sure you'll find it, as it seems to be a popular fruit (sorry, vegetable:) in France as well!

Stumbled on you're blog by accident when I was looking for a different thing to make with rhubarb. I tried this last week; they were ate quickly so must have been good. I'll be trying you're apple muffins shortly, and no doubt will be back for more. Thanks!

Hi, I made these muffins this afternoon. We enjoyed them, and though we usually like our cakes warm, thought they were even better when cool. I've got both rhubarb and sour cream, so will make them again soon.

I wasn't sure whether you used cups when measuring the sugar and flour since the measures are in ml. I thought you might have done, so that was what I used, and it seemed to have worked fine. Was that right? Thanks!

I tried these today and they came out very nicely! The batter looked a bit "dry" and hardly keeping the rhubarb pieces together, I only managed to fill 11 muffin cups - but the baked result is really wonderful! Well risen, moist, beautiful colours! I am cooking tones of muffins, but these ones are now among my top favourites. Thank you very much for the recipe(s, Pille!

Mmmm, muffins! Love rhubarb and very envious of your bounty - look at the size of those stalks!! I've got a great recipe for rhubarb & ginger clafoutis on my blog too, if you are looking for other ways to cook it :)